Sujebi (Hand-torn noodle soup) 수제비
Sujebi is a traditional Korean noodle soup where the noodles are thin, hand-torn pieces of dough added to a bubbling pot of savory broth. This soup is a long-time comforting favorite for many Koreans. It makes us feel cozy on rainy days!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 green onions, sliced
- 1 small zucchini, cut into matchsticks
- ¼ cup carrot matchsticks
- 2 tablespoon fish sauce or Korean soup soy sauce
- 1 tablespoon toasted sesame oil
- 12 large dried anchovies (mareun-myeolchi), with the heads and guts removed
- ½ ounces (14 grams) dried kelp (dasima)
- 2 medium russet or Yukon Gold potatoes (about 8 ounces), peeled and cut into chunks
- 1 medium onion, sliced
- 6 garlic cloves, minced
Instructions
- 1
Combine the flour, water, salt, vegetable oil in a large bowl and knead in the bowl until the dough is smooth (like pizza dough), 10 to 15 minutes. Alternatively, combine water, salt, oil, and flour in a food processor fitted with the dough blade and process until the dough comes together in a ball, 1 to 2 minutes. Remove the dough from the food processor and shape it into a smooth ball. Place the dough ball in a plastic bag and set aside for at least 30 minutes. This resting period allows the gluten to relax, making it easier to tear out the dough later.
- 2
Bring the water into a boil. Add the dried anchovies and dried kelp, cover, and cook over medium heat for 20 minutes. Add the potato, onion and cook over medium heat until the potatoes are soft but not falling apart, 15 minutes. Turn off the heat and remove the kelp and anchovies with tongs or a slotted spoon. Discard the anchovies and reserve the kelp for making another side dish.
- 3
Prepare a small bowl filled with cold water and keep it within reach. Turn on the heat to medium high. Pick up the dough with your left hand (or right hand, if you are left-handed). Dip the fingers of your other hand into the water and pull and stretch about 3-inch portion of the dough with your wet fingers (the water will prevent your fingers from sticking to the dough). Get it as thin and wide as you can as you stretch it. Tear the noodle from the dough ball and drop it into the boiling soup. Repeat with the remaining dough, working quickly, until all the dough is gone.
- 4
Stir the noodles with a ladle so that they don’t stick to each other. Add garlic, zucchini, carrot, green onion, and Korean soup soy sauce (or fish sauce). Gently stir it together a few times. Cover the pot and cook for 5 minutes until the noodles are tender and float to the surface. Sujebi pot Remove the pot from the heat and stir in the sesame oil. Ladle the soup into individual bowls and serve with kimchi immediately.